Jessica Thais do Prado Silva

@ibilce.unesp.br

Professor at the Department of Food Engineering and Technology/Institute of Biosciences, Humanities and Exact Sciences
São Paulo State University

Jessica Thais do Prado Silva


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https://researchid.co/jessica.tp.silva

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science, Colloid and Surface Chemistry, Materials Science
10

Scopus Publications

Scopus Publications

  • Emulsions Stabilized by Soy Protein Isolate Microgels: Encapsulation of β-Carotene and Incorporation into Yogurts
    Diana Jimenez-Champi, Matheus A. Chaves, Juliano R. Sangalli, Leticia S. Ferreira, Jéssica T. P. Silva, Samantha C. Pinho
    Processes, 2025
    Soy protein isolate (SPI) microgels were produced via heat-set gelation (4, 6, 8, and 10% by mass) followed by ultrasonication (400 W, 70% amplitude, 3 or 6 min) and used as stabilizers of oil–water emulsions (10% oil phase). The SPI concentration and ultrasonication time affected microgel size (236–356 nm) and polydispersity (0.253–0.550). The physical stability of the emulsions stabilized with 6 and 8% SPI microgels (6 min of ultrasonication) was evaluated for 14 d, influencing on the average size, creaming index and instability index of the emulsions, where those with 6% SPI microgels resulted in a major stability. The emulsions produced with these microgels encapsulated beta-carotene and were incorporated into whole yogurt at three concentrations: 5 (YE5), 10 (YE10), and 15% (YE15). The addition of the emulsions did not affect the physicochemical or microbiological quality of the yogurt. Rheological tests revealed that the yogurt behaved as a non-Newtonian and pseudoplastic fluid, with yogurts with more emulsions being less viscous. Sensory evaluation revealed consumer acceptance regarding color and texture; however, the perception of residual flavor was proportional to the amount of emulsion added. SPI microgels are effective stabilizers for β-carotene-loaded emulsions and a promising strategy for this compound delivery in yogurt.
  • Grape Pomace Rich-Phenolics and Anthocyanins Extract: Production by Pressurized Liquid Extraction in Intermittent Process and Encapsulation by Spray-Drying
    Jessica Thaís do Prado Silva, Millene Henrique Borges, Carlos Antonio Cardoso de Souza, Carmen Sílvia Fávaro-Trindade, Paulo José do Amaral Sobral, Alessandra Lopes de Oliveira, Milena Martelli-Tosi
    Foods, 2024
    A considerable number of grape pomaces are generated annually. It represents a rich source of bioactive compounds, such as phenolic compounds and anthocyanins. Pressurized liquid extraction (PLE) has emerged as a green technology for recovering bioactive compounds from vegetal matrixes. In our study, PLE parameters (temperature, number of cycles, and rinse volume) have been studied to produce grape pomace extracts with high bioactive content using an experimental design. The experimental data obtained were adjusted to linear and quadratic models. The first-order model was better in predicting anthocyanins contents (TA, R2 = 0.94), whereas the second-order model was predictive for total phenolic compounds (TPC, R2 = 0.96). The main process parameter for the recovery of bioactive compounds was temperature, and the results showed opposing behaviors concerning TPC and TA, as it is difficult to optimize conditions for both. The extract containing the higher concentration of TPC (97.4 ± 1.1 mg GAE/g, d.b.) was encapsulated by spray-drying using maltodextrin as wall material. Particles presented with a spherical shape (~7.73 ± 0.95 μm) with a recovery yield of 79%. The results demonstrated that extraction followed by encapsulation of grape pomace extract is a good strategy to simplify future applications, whether for food, cosmetics or pharmaceutical fields.
  • Synergistic effect of whey proteins and their derived microgels in the stabilization of O/W emulsions
    Jéssica Thaís do Prado Silva, Annabel Janssen, Vânia Regina Nicoletti, Karin Schroën, Jolet de Ruiter
    Food Hydrocolloids, 2023
  • Enhanced coalescence stability of droplets through multi-faceted microgel adsorption behaviour
    Jéssica Thaís do Prado Silva, Vânia Regina Nicoletti, Karin Schroën, Jolet de Ruiter
    Journal of Food Engineering, 2022
  • Whey protein isolate microgel properties tuned by crosslinking with organic acids to achieve stabilization of pickering emulsions
    Jéssica Thaís do Prado Silva, João Vitor Munari Benetti, Taís Téo de Barros Alexandrino, Odilio Benedito Garrido Assis, Jolet de Ruiter, Karin Schroën, Vânia Regina Nicoletti
    Foods, 2021
    Whey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study, crosslinking of WPI microgels using organic acids (tannic and citric acids) is proposed to improve their functionality in emulsions containing roasted coffee oil. It was demonstrated that crosslinking of WPI by organic acids reduces the microgels’ size from ≈1850 nm to 185 nm and increases their contact angle compared to conventional WPI microgels, achieving values as high as 60°. This led to the higher physical stability of Pickering emulsions: the higher contact angle and smaller particle size of acid-crosslinked microgels contribute to the formation of a thinner layer of particles on the oil/water (O/W) interface that is located mostly in the water phase, thus forming an effective barrier against droplet coalescence. Particularly, emulsions stabilized by tannic acid-crosslinked WPI microgels presented neither creaming nor sedimentation up to 7 days of storage. The present work demonstrates that the functionality of these crosslinked WPI microgels can be tweaked considerably, which is an asset compared to other food-grade particles that mostly need to be used as such to comply with the clean-label policy. In addition, the applications of these particles for an emulsion are much more diverse as of the starting material.
  • Influence of nanoencapsulated lutein on acetylcholinesterase activity: In vitro determination, kinetic parameters, and in silico docking simulations
    Cristiane Grella Miranda, Priscila Dayane Freitas dos Santos, Jéssica Thaís do Prado Silva, Fernanda Vitória Leimann, Bianca Ferreira Borges, Rui Miguel Abreu, Rafael Porto Ineu, Odinei Hess Gonçalves
    Food Chemistry, 2020
  • SPI microgels applied to Pickering stabilization of O/W emulsions by ultrasound and high-pressure homogenization: rheology and spray drying
    João Vitor Munari Benetti, Jessica Thaís do Prado Silva, Vânia Regina Nicoletti
    Food Research International, 2019
  • Impact of curcumin nanoformulation on its antimicrobial activity
    Anderson Clayton da Silva, Priscila Dayane de Freitas Santos, Jéssica Thais do Prado Silva, Fernanda Vitória Leimann, Lívia Bracht, Odinei Hess Gonçalves
    Trends in Food Science and Technology, 2018
  • Analytical validation of an ultraviolet–visible procedure for determining lutein concentration and application to lutein-loaded nanoparticles
    Jéssica Thaís do Prado Silva, Anderson Clayton da Silva, Julia Maria Tonin Geiss, Pedro Henrique Hermes de Araújo, Daniela Becker, Lívia Bracht, Fernanda Vitória Leimann, Evandro Bona, Gustavo Petri Guerra, Odinei Hess Gonçalves
    Food Chemistry, 2017
  • Nanoencapsulation of lutein and its effect on mice's declarative memory
    Jéssica Thaís do Prado Silva, Júlia Maria Tonin Geiss, Sara Marchesan Oliveira, Evelyne da Silva Brum, Sara Cristina Sagae, Daniela Becker, Fernanda Vitória Leimann, Rafael Porto Ineu, Gustavo Petri Guerra, Odinei Hess Gonçalves
    Materials Science and Engineering C, 2017